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Citrusy Shrimp Ceviche with Avocado Recipe

Citrusy Shrimp Ceviche with Avocado recipe


This is a fresh, zesty dish with raw shrimp cooked in lime juice. It's mixed with onions, cilantro, and creamy avocado. You eat it cold and it tastes like the ocean with a hint of lime. It's a special food from Peru that's good for a hot day.


500 g raw shrimp, peeled and deveined
180 ml fresh lime juice (about 14 limes)
1 medium red onion
1 avocado
1/2 bunch of cilantro
1 yellow chili pepper
1 tablespoon olive oil
Salt to taste
1/4 teaspoon black pepper
1 medium tomato, diced
1/2 cucumber, peeled and diced


Finely slice the red onion and place in a sieve. Rinse under cold water for a minute to reduce sharpness. Pat dry with a kitchen towel.
Chop the cilantro and slice the yellow chili pepper. Remove seeds to reduce heat if desired.
In a large bowl, combine the raw shrimp and lime juice, ensuring the shrimp are fully submerged. Let them 'cook' in the lime juice for about 15 minutes, or until they turn pink and opaque.
Cut the avocado in half, remove the pit, and dice the flesh.
Once the shrimp are 'cooked', add the red onion, cilantro, yellow chili, olive oil, salt, black pepper, diced tomato, and cucumber to the bowl. Mix gently to combine.
Gently fold in the diced avocado, being careful not to mash it.
Serve the ceviche immediately, garnished with extra cilantro if desired.

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